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p f chang brussel sprouts
Mary Kelly

P F Chang Brussel Sprouts Recipe

Before diving into the delightful world of P.F. Chang's Brussels sprouts, it's worth exploring the best dishes to enjoy alongside this tasty vegetable treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Chinese
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/4 cup Shredded Coconut unsweetened
  • 6-10 Dried Red Chili Peppers halved with seeds discarded
  • 1/3 cup Toasted Peanuts either salted or unsalted
  • 2 pounds Brussels sprouts outer leaves removed and cut into quarters
  • 1 tablespoon Dark soy sauce optional for gluten-free diets
  • 2 tablespoons Tamari or soy sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Agave Syrup or honey or maple syrup
  • 2 teaspoons Sesame oil
  • 1 teaspoon Red chili paste adjust to your preferred spice level
  • 1 tablespoon Cornstarch
  • 1 teaspoon Fresh Ginger finely grated
  • 3 cloves Garlic minced or pressed
  • Salt and Pepper to taste
  • 1 tablespoon Lime Juice
  • Crushed red pepper flakes optional
  • Sesame Seeds white
  • 1/3 cup Chopped Green Onions green parts only, optional

Equipment

  • Oven
  • Baking sheet

Method
 

  1. Start by rinsing the Brussels sprouts under cool water. Remove any wilted outer leaves, and trim the base slightly.
  2. Cut them in half or quarters, depending on your size preference, to ensure even cooking.
  3. Preheat your oven to 425°F (220°C). Spread the halved Brussels sprouts on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast them for about 20-25 minutes, turning midway, until they are tender and golden brown.
  5. In a medium bowl, whisk together the soy sauce, rice vinegar, agave syrup, sesame oil, red chili paste, grated ginger, and minced garlic.
  6. Mix in the cornstarch until fully combined. This mixture will give your sauce the desired thickness.
  7. In a large frying pan, heat a splash of oil over medium heat. Toss in the roasted Brussels sprouts and the sauce. Stir to coat evenly.
  8. Add the dried chili peppers and allow everything to cook together for about 3-5 minutes. The flavors will meld beautifully.
  9. Before serving, mix in the shredded coconut and toasted peanuts. They will provide delightful crunch and flavor.
  10. Taste and adjust seasonings if necessary. This is the time to get it just right!

Nutrition

Calories: 240kcal

Notes

  • Choose Fresh Sprouts: The fresher your Brussels sprouts, the better they will taste. Pick firm and vibrant ones.
  • Don’t overcrowd the baking sheet: Ensure they are spaced out. This ensures even roasting and crispiness.
  • Adjust the spice: Start small with the chili paste and increase to your spice preference. Remember, it’s easier to add than to take away.
  • Experiment with garnishes: Feel free to add crunchy toppings like crispy fried onions or even bacon if you’re up for it!
  • Brine Before Roasting: Soaking the sprouts in salted water for about 30 minutes can enhance their flavor and texture.

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